Shrimp Scampi Creamy Grits

I still remember the first time I paired shrimp scampi with creamy grits. It was at a small coastal spot where buttery garlic shrimp met a bowl of cheesy grits.

Right away, I knew I had to make it at home. You get the richness of shrimp scampi, but the grits soak up that garlicky, lemony sauce.

You don’t need fancy skills for this dish. With a few steps, you’ll sauté shrimp in butter, add wine or broth, and spoon it over hot, creamy grits.

It’s hearty enough for dinner, but works at brunch too. The balance and comfort in each bite make it a favorite.

What makes this shrimp scampi special is its flexibility. You can swap ingredients, adjust the spice, or serve it with salads or bread.

Once you try it, you’ll see why I make it so often.

Why You Will Love Shrimp Scampi Creamy Grits

You get tender shrimp in a garlicky, buttery sauce. Pair that with smooth, cheesy grits for a dish that feels special.

The silky sauce coats each bite and seeps into the grits. It’s rich, but not heavy.

I love how flexible this recipe is. Serve it for brunch, a weeknight dinner, or with friends.

It feels elevated but still approachable. Creamy grits act as the perfect base.

Shrimp scampi brings garlic, butter, and a touch of lemon. A silky sauce ties it all together.

You don’t spend hours in the kitchen. You can adjust the recipe easily.

Use more spice if you like heat. Add extra cheese, or swap in polenta if you want.

Every spoonful mixes tender shrimp, creamy sauce, and soft grits. It’s comforting and a little indulgent.

How To Make Shrimp Scampi Creamy Grits

You’ll bring together shrimp in a garlic butter sauce with cheesy grits. The flavors balance butter, parmesan, and cream with lemon and parsley.

Ingredients

You need both pantry staples and a few fresh items. Start with large shrimp, peeled and deveined.

Frozen shrimp works if you thaw them first. For the sauce, grab butter, olive oil, garlic, shallots, red pepper flakes, white wine, and lemon juice.

These build the base of the scampi. To make the grits creamy, use chicken stock, heavy cream, parmesan, and butter.

A little cayenne or paprika adds depth. Fresh parsley finishes it all with brightness.

Instruments

You don’t need special equipment. A medium saucepan works best for simmering the grits.

Keep a whisk nearby to prevent clumping. Use a large skillet for the shrimp.

Stainless steel or cast iron holds heat well. You’ll want a sharp knife for chopping garlic and parsley.

A cutting board that won’t slide helps. A wooden spoon or silicone spatula makes stirring easy.

Keep a small bowl for brining shrimp if you soak them. This step helps the shrimp stay plump.

Step-By-Step Instruction

Start by cooking the grits. Bring chicken stock to a boil, whisk in the grits, then lower the heat.

Stir often until they soften. Add butter, heavy cream, and parmesan.

Keep them covered and warm. For the shrimp, heat olive oil in a skillet.

Add red pepper flakes and shallots, cook until softened. Toss in the shrimp and sear each side for about a minute.

Stir in garlic, cold butter, lemon juice, and white wine. Let the sauce thicken, then remove from heat.

Sprinkle parsley over the shrimp. Spoon creamy grits into bowls, top with shrimp and sauce.

Serve immediately while hot.

Tips & Tricks

I’ve made this dish more times than I can count. A few small details always make the biggest difference.

You don’t need fancy tools, just patience and timing. Brine your shrimp.

A quick soak in salt and sugar water keeps them juicy. About 20 minutes is enough.

Keep your butter cold. Adding it at the end thickens the sauce and keeps it silky.

Drop it in slowly and stir. Watch the heat.

Shrimp cook fast—about 1 minute per side. Overcooking makes them rubbery.

Choose your grits wisely. Stone-ground or polenta-style grits benefit from a pinch of baking soda.

Instant grits don’t need it. Taste as you go.

A squeeze of lemon at the end brightens the sauce. A little cayenne or red pepper flake adds gentle heat.

Keep the grits covered until the shrimp are ready. This way, they stay creamy and warm.

You can spoon the scampi right over them.

Ingredient Substitute

You might not always have every ingredient on hand. I’ve swapped a few things myself.

If you don’t have heavy cream, use half-and-half. It keeps the grits creamy but lighter.

For a dairy-free option, coconut milk works well. It adds a subtle sweetness that balances the garlic and lemon.

Butter is classic, but olive oil makes a lighter version. Olive oil keeps the sauce smooth and blends with garlic and herbs.

If you don’t have Parmesan, try Pecorino Romano or even mild cheddar. Each changes the flavor a bit, but the grits stay creamy.

Here are some quick swaps:

• Heavy cream → half-and-half or coconut milk
• Butter → olive oil
• Parmesan → Pecorino Romano or cheddar
• White wine → chicken stock with a splash of lemon

These swaps let you adjust the recipe to your kitchen. You still get the comfort of shrimp scampi over creamy grits.

What To Serve With Shrimp Scampi Creamy Grits

Shrimp scampi over creamy grits is already rich and comforting. To keep things balanced, you’ll want something light or crisp on the side.

This helps cut through the buttery sauce. Pasta can work as a side, especially for a crowd.

A small portion of linguine or fettuccine with olive oil and lemon adds variety. Bread is another must-have.

A slice of warm garlic bread is perfect for soaking up the sauce. You can use a crusty baguette if you want something simpler.

If you’re looking for a lighter option, try vegetable sides. Zucchini noodles sautéed in olive oil give a fresh, low-carb alternative.

A simple green salad with lemon dressing or roasted asparagus adds brightness. Here are a few pairings you can mix and match:

• Garlic bread or a crusty baguette
• Light pasta like linguine or fettuccine
• Crisp salad with lemon vinaigrette
• Roasted or steamed green vegetables
• Zucchini noodles for a lighter base

Your shrimp scampi creamy grits stay the star. The sides round out the meal without competing.

How To Store Shrimp Scampi Creamy Grits

Storing shrimp and grits together makes the grits gummy and the shrimp rubbery. To keep the texture right, store them separately.

Use airtight containers. Place the shrimp with sauce in one, grits in another.

This helps you reheat each part the right way. Store both shrimp and grits in separate sealed containers for up to 3 days.

I don’t recommend freezing this dish. The cream sauce and grits change texture once thawed.

When you’re ready to reheat, warm the shrimp gently in a pan over low heat. For the grits, stir in a splash of chicken stock, milk, or water while heating on the stove.

If you only have a small portion left, you can reheat the grits in the microwave with a little liquid. Stir every 30 seconds until smooth.

Avoid microwaving the shrimp too long, or they’ll turn tough. This way, you keep the creamy texture and fresh taste, even after storing leftovers.

Nutritional Value

Shrimp scampi with creamy grits brings protein and carbs together. The shrimp adds lean protein, while grits give you energy.

Butter, cream, and cheese bring in fat and flavor. The portion size changes the nutrition numbers a bit.

A cup of shrimp scampi with sauce has about 480 calories. You’ll get around 38g protein, 32g fat, and 6g carbs.

Grits add more carbs and calories to the meal. The full dish ends up heavier than shrimp scampi alone.

Here’s a quick breakdown:

• Shrimp (4 oz): ~120 calories, 23g protein, 2g fat
• Scampi sauce (butter, garlic, oil): ~200–250 calories, mostly fat
• Cooked grits (1 cup, with cream/cheese): ~200–300 calories, mostly carbs with some fat and protein

Shrimp gives you lean protein. Sauce and grits provide extra energy from fat and carbs.

Want a lighter bowl? Just use less butter or cheese in the grits.

This dish offers a few vitamins and minerals, too. Shrimp brings selenium, vitamin B12, and iodine.

Grits give iron and folate, especially if you use enriched cornmeal.